Midwest French Onion Soup

I love French Onion soup…but I have never tried to make it. One of those things where I always thought this will be too difficult and take too much time. Well I proved myself wrong, I made it after work starting at 7:30pm and finished by 9:30pm…so if I had started it at 5pm like I told myself I would, it would have been done in a normal dinner time slot ha. But this recipe, is easy, its cheap and not a lot of work goes into it! I am over the moon on how good it is!

This recipe is based off of Julia Childs…and yes…I changed it up. I know, I know–how could I!



  • 3 medium size yellow onions
  • 4 cups beef broth
  • 3 Tablespoons of butter
  • 2 Tablespoons of olive oil
  • 1 tsp of salt
  • 1/2 Tablespoon of sugar
  • 3 Tablespoons of flour
  • 1/2 cup of white wine
  • Salt and pepper
  • French baguette (I got mine at the Kroger bakery)
  • Swiss and Italian mix cheese (contains- mozzarella and Parmesan–can be found at Kroger)
  • dutch oven (If you are serving as a large meal you can put it in the oven as is. If serving for an individual highly recommend getting a french onion soup crock bowl–I found 2 at Goodwill!)Please note:If you’re not going to add the cheese to cook in the oven a regular soup pot is fine to cook in.


  • Cut onions into thin slices. I cut my onion in half, sliced each half of the onion then cut those long slices in half to get nice squarish pieces.
  • Put onions in dutch oven with butter and olive oil, cover and  cook on low-medium heat for about 15-20 minutes.


  • Uncover add in your salt and sugar, stirring frequently for 40 minutes. Keep uncovered as they cook. The onions should begin to get a deep brown color as they become carmelized.
  • At about 10 minutes before your onions are ready, boil your beef broth.
  • Add in  your flour, mix for a few minutes.
  • Pour in your boiling beef broth and white wine. Season with your salt and pepper till its to your liking. Then set the temperature to a simmer, so about a low medium. And cook half uncovered for another 30-40 minutes.
  • If you are going to gratin your soup, whether serving family style in the large dutch oven or doing individual crocks–Preheat your oven to 350 degrees
  • Cut your french baguette into about 1 inch thick slices. Add a little raw onion over your soup before placing them on top of your soup.


  • Top with swiss cheese, then add a little Italian cheese mixture over top.
  • Place in oven and cook about 20 minutes, if your cheese isn’t where you want it to be do about 30 minutes.


  • Then switch to broil, when you see your cheese at the level of melty you like. Watch as the cheese begins to brown, should only need to be in there for about 2-3 minutes.
  • Let it cool a little and enjoy!

Mediterranean vegetable soup

A delicious light meal that’s easy to make and stores well!



  • 2 cans of diced tomatoes
  • 2 cups chopped celery
  • 1-2 cans of cannellini beans
  • 2-3 large carrots chopped
  • 1 zucchini
  • 1 summer squash
  • 1 medium sweet onion, diced
  • 1 cup chopped kale
  • 2 cups vegetable stock
  • 2 cups tomato juice
  • 2 TBSP olive oil
  • Salt/pepper/garlic powder


  1. In a large soup pot, pour in your vegetable stock and tomato juice. Turn the stove up to medium heat.
  2. Drain and wash your beans, then put the beans into your soup pot to cook.
  3. In a large skillet, we are going to saute your vegetables so they’re not crunchy in your soup.
  4. First saute your celery, onion and carrots in olive oil until they are tender. When ready place in your soup pot. Go ahead and add your kale to the soup.
  5. Next begin sauteing your zucchini and summer squash until tender. More olive oil may be needed. Once ready transfer to your soup.


6. Taste taste taste, begin to season your soup.

7. Bring the heat up to medium high for about 15 min, then lower your heat to low and let cook for about 15-20 minutes until your beans are tender.

8. Correct seasoning and serve!